Influence of Two Typical Environments on Flavor Type and Aroma Substances of Flue-cured Tobacco

In the present study, we simulated the typical environments of lower altitudes and higher altitudes, with controlled conditions of soil moisture, UV-B radiation and temperature difference between day and night. The purpose of this study was to study the influence of typical environments on flavor type, aromatic matter, and aroma precursors of flue-cured tobacco leaf. The results showed that, high temperature and moderate drought during the mature period promoted decomposition of inclusions and accelerated carotenoid degradation. The products of phenylalanine degradation and browning reaction in flue-cured leaves increased, and the strong flavor characteristics of tobacco leaf were obvious. Supplement of UV-B radiation and increasing the temperature difference between day and night caused increase of inclusion accumulation. The aroma precursors in fresh leaves, the degradation products of plastid pigments and cembranoids in flue-cured leaves were increased. The flavor type characteristics were shifted to moderate aroma style.